Veg Cutlet 2

Veg Cutlet 2

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Add vegetable to your family's diet by adding it in the form of Veg cutlet 2. The cutlets are flattened on the palm and then shallow fried to get the crispy crunchy veg cutlet. Enjoy as snack with ketchup or in between breads as packed lunch .

Veg Cutlet 2 recipe - How to make Veg Cutlet 2

Preparation Time:    Cooking Time:    Total Time:    


2 small potatoes, boiled , peeled and mashed
3 cups finely chopped and boiled mixed vegetables
(You can use beets, carrots, peas, cabbage,etc)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp fennel seeds (saunf) powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala powder
2 green chillies, finely chopped
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped coriander (dhania)
1 tsp chopped cashewnuts (kaju)
1 egg white
1 egg, well beaten
1 cup bread crumbs
salt to taste
1 tbsp ghee (clarified butter)
oil for shallow frying the cutlets


  1. Heat the ghee and add the ginger-garlic paste
  2. And green chillies.
  3. Fry for about a minute.
  4. Now add the cashewnuts and all the powdered
  5. Spices.
  6. Add the coriander leaves.
  7. Fry for 1/2 a minute.
  8. Now add all the drained vegetables and mix well.
  9. If there is any water, fry till all moisture is
  10. Totally lost.
  11. Mix in the mashed potatoes and salt to taste.
  12. Heat through and take off the stovetop.
  13. Mix in 1 egg white.this will help bind together the
  14. Vegetables.
  15. Make flat rounds of the above.
  16. Dip each round in the well beaten egg and roll
  17. In the breadcrumbs.
  18. Shallow fry on both sides till golden brown.
  19. Eat when hot with chutney.